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首页> 外文期刊>Mycologia >Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana
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Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana

机译：Parakari，一种在圭亚那使用淀粉分解根霉的土著发酵饮料

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摘要

The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential With purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an antylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.
机译：含酒精的饮料parakari是圭亚那的美洲印第安人发酵的木薯（Manihot esculenta Crantz）发酵产品。虽然发酵饮料的生产在亚马逊土著人中几乎是普遍的，但是parakari在新世界饮料中是独特的，因为它涉及到使用淀粉分解霉菌（Rhizopus sp。，Mucoraceae，Zygomycota）然后进行固体基质乙醇发酵。以前没有认识到这种双重发酵过程的真菌学意义。在圭亚那的南鲁庞尼，艾莎顿的Wapisiana美洲印第安人村庄，对parakari发酵进行了详细研究。百香菜的生产涉及三十个步骤，这些步骤显示出高度的复杂性，包括使用特定的木薯品种，控制培养温度以及使用纯净淀粉添加剂提高根霉菌的接种潜力。在发酵过程中，葡萄糖含量，pH，风味，气味和培养特性的变化伴随着理想的最终产品。帕拉卡里（Parakari）是使用“解毒”霉菌的新世界本土发酵的唯一已知例子，这很可能是由于遥远的过去对野生根霉属物种的驯化造成的。 Parakari的生产与亚洲的双重发酵非常相似，但它是独立生产的。

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